Try the Trendi­est Fla­vors Tonight

The Saratogian (Saratoga, NY) - - NEWS -

Fx­otic fla­vors com­mon in the mid­dle eastern re­gion of the world like harissa, za’atar and shawarma are hav­ing a mo­ment, ap­pear­ing on restau­rant menus and in pop­u­lar make-ath­ome recipes.

Now is the per­fect time to give these fla­vors a try. thanks to new global sea­son­ings from mcCormick Gourmet, the spice com­bi­na­tions are al­ready blended for the ul­ti­mate taste and sim­plic­ity.

made from high-qual­ity herbs and spices, the sea­son­ings are usDa-Or­ganic cer­ti­fied and Non-GmO Project ver­i­fied so you can feel good about the in­gre­di­ents used in your cook­ing. the ex­pertly blended spices help cre­ate dis­tinc­tive global-in­spired dishes that take your home din­ing ex­pe­ri­ence to the next level so you can ex­plore these fla­vors from around the world with­out leav­ing the com­fort of home. Za’atar: this tra­di­tional mid­dle eastern blend of spices in­clud­ing thyme, oregano

Shaved Car­rot Salad with Pome­gran­ate Harissa Dress­ing Prep time: 20 min­utes serv­ings: 5

1/4 cup chopped fresh mint 3 ta­ble­spoons pome­gran­ate juice 1 ta­ble­spoon honey 2 tea­spoons McCormick Gourmet

Or­ganic Harissa Sea­son­ing 1/2 tea­spoon McCormick Gourmet

Si­cil­ian Sea Salt 1/4 tea­spoon McCormick Gourmet

Or­ganic Black Pep­per, coarse ground 3 ta­ble­spoons ex­tra-virgin olive oil 1/2 pound mul­ti­color car­rots, washed and peeled and sesame seeds is per­fect for sprin­kling on flat­breads, roasted veg­eta­bles, nuts or pop­corn. it can also be mixed into hum­mus or oil for dip­ping. Harissa: a spicy fla­vor found in North african cui­sine, this sea­son­ing is made from a com­bi­na­tion of chilies, warm spices and mint. add it to meat and veg­gies be­fore roast­ing, stir it into cooked rice and grains, mix it into yo­gurt to make a dip or com­bine it with roasted bell pep­pers and oil to turn this spice into its name­sake sauce. shawarma: Of­ten as­so­ci­ated with the slow roast­ing of meat, this mid­dle eastern street food fa­vorite is made with cin­na­mon, co­rian­der, car­damom and more. use this sea­son­ing to fla­vor an easy mari­nade for chicken, pork or steak. look for these fla­vors as well as new Peru­vian and Ber­bere sea­son­ings in the spice sec­tion of re­tail­ers na­tion­wide. Find more recipe ideas at mcCormick­Gourmet.com.

1/2 cup shelled roasted pis­ta­chios 1/2 cup dried cran­ber­ries 3 cups baby arugula 1/4 cup crum­bled feta cheese

in large bowl, mix mint, pome­gran­ate juice, honey, harissa sea­son­ing, sea salt and pep­per. Grad­u­ally add oil while mix­ing with wire whisk un­til well mixed. set aside.

trim car­rot ends. slice each car­rot length­wise into rib­bons with veg­etable peeler or man­do­line. in medium bowl, toss car­rots with 1/4 cup pre­pared dress­ing. stir in pis­ta­chios and cran­ber­ries.

ar­range arugula on serv­ing plat­ter. Driz­zle with re­main­ing dress­ing and top with car­rot mix­ture. sprin­kle with feta be­fore serv­ing. Grilled Chicken Shawarma

Prep time: 10 min­utes Cook time: 16 min­utes serv­ings: 8

1 1/4 cup plain Greek yo­gurt, di­vided 5 tea­spoons McCormick Gourmet

Or­ganic Shawarma Sea­son­ing, di­vided 2 ta­ble­spoons olive oil 1 ta­ble­spoon fresh lemon juice 1 tea­spoon McCormick Gourmet

Si­cil­ian Sea Salt 2 pounds bone­less, skin­less

chicken breast 4 pita pock­ets, halved 1 medium seed­less cu­cum­ber,

thinly sliced 8 let­tuce leaves

Za'atar Lab­neh Prep time: 5 min­utes serv­ings: 8 (2 ta­ble­spoons each)

1 cup lab­neh (yo­gurt cheese) 2 tea­spoons McCormick Gourmet Or­ganic Za'atar Sea­son­ing, di­vided 1 ta­ble­spoon olive oil pita bread, for serv­ing (opt.) pita chips, for serv­ing (opt.) sliced fresh veg­eta­bles, for serv­ing (opt.) in small bowl, mix 1 cup yo­gurt and 1 tea­spoon shawarma sea­son­ing. Cover and re­frig­er­ate un­til ready to serve.

in small bowl, mix oil, lemon juice, re­main­ing yo­gurt, re­main­ing shawarma sea­son­ing and sea salt. re­serve 2 ta­ble­spoons of mix­ture; set aside.

Place chicken in large re-seal­able plas­tic bag or glass dish. add mari­nade; turn to coat well. re­frig­er­ate 1 hour, or longer for ex­tra fla­vor. Heat grill or skil­let to medium heat. re­move chicken from mari­nade. Dis­card re­main­ing mari­nade. Grill or saute 6-8 min­utes per side, or un­til cooked through and in­ter­nal tem­per­a­ture reaches 165 F, brush­ing with re­served mari­nade.

slice chicken into thin strips. serve in pitas with cu­cum­ber, let­tuce and yo­gurt dress­ing. in small bowl, mix lab­neh and 1 tea­spoon sea­son­ing un­til well blended.

Driz­zle with olive oil and sprin­kle with re­main­ing sea­son­ing.

serve with fresh pita bread, pita chips or sliced fresh veg­eta­bles, as de­sired.

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